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Various, partly historical rooms, and in summer also the garden restaurant with mountain view, invite the guests to linger. It smells of pine and sometimes cheese fondue. The menu features local specialties such as pizoccheri, capuns, roasted Albulatal trout fillets, homemade pizocels or Älplermagronen with apple wedges. The cordon-bleu or the lumpazi-Schnitzel board are known and the guests, who prefer to eat meatless, get their money's worth. For example, the eggplant cordon bleu is very popular.
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